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Caldo (Citrus-Braised Fish Stew with Palm Oil and Bitter Greens)
Crisp-fried whole white fish simmered in a tangy lime, palm oil, and caramelized onion broth with fresh bitter hibiscus leaves.
The story
Caldo is an emblem of Casamance in southern Senegal, where the Jola culinary tradition harnesses the bounty of the Atlantic alongside fertile coastal citrus groves. The defining hallmark of Caldo is its striking harmony of bright lime acidity, the richness of palm oil, and the tangy bite of sorrel or bitter greens. In authentic Jola kitchens, the broth is enriched with 'guédj' (sun-dried salted sea fish), creating an unmistakable interplay of maritime savor and fresh citrus punch.
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